Complex Executive Chef

About the role

The Complex Executive Chef is accountable for the overall success of daily kitchen operations across multiple outlets, including restaurants, banquets, room service, bar/lounge and employee cafeteria. The role combines hands‑on culinary execution with leadership of the kitchen team to drive guest satisfaction and financial performance.

Key responsibilities

• Lead and supervise all kitchen areas, ensuring consistent high‑quality food production and adherence to sanitation standards.
• Develop menus, oversee food presentation, and create decorative displays that meet brand standards.
• Manage purchasing, receiving, inventory control and food storage to maintain cost efficiency.
• Control department expenses, including food cost, supplies, uniforms and equipment, and participate in budgeting.
• Coach, mentor and evaluate kitchen staff, handling performance appraisals and progressive discipline.
• Address guest feedback, resolve complaints and ensure exceptional customer service.

Required profile

• High school diploma/GED with 6 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 4 years experience.
• Proven ability to lead a kitchen team, set performance standards and foster a collaborative work environment.
• Strong understanding of food safety, sanitation regulations and brand safety standards.
• Experience in budgeting, cost control and purchasing processes.

Required skills

• Food safety and sanitation compliance
• Menu development and culinary creativity
• Budgeting and cost control
• Purchasing and inventory management
• Leadership and staff development